Ingredients
1.5 lbs boneless, skinless chicken breasts, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 large onion, thinly sliced
3 tbsp olive oil
2 cloves garlic, minced
2 tsps ground cumin
2 tsps chili powder
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
Juice of 1 lime
8-10 small flour tortillas
Fresh cilantro, chopped (for garnish)
Sour cream (optional)
Salsa (optional)
Guacamole (optional)
Directions
1. In a large bowl, combine the sliced chicken breasts with 1 tablespoon of olive oil, minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, salt, black pepper, and the juice of 1 lime. Mix well to ensure the chicken is evenly coated. Set aside to marinate for at least 30 minutes.
2. While the chicken is marinating, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced red, yellow, and green bell peppers, and the sliced onion. Cook, stirring frequently, until the vegetables are tender and slightly charred, about 7-10 minutes. Remove the vegetables from the skillet and set them aside.
3. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the marinated chicken slices and cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 5-7 minutes.
4. Return the cooked bell peppers and onions to the skillet with the chicken. Stir everything together and cook for an additional 2-3 minutes, allowing the flavors to meld together.
5. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are soft and pliable.
6. To assemble the fajitas, place a portion of the chicken and vegetable mixture onto each tortilla. Garnish with fresh cilantro.
7. Serve the fajitas with sour cream, salsa, and guacamole on the side, if desired.